Bourbon Apple Pecan Bread Pudding
- 1 (20 ounce) challah loaf, cubed
- 2 cups milk
- 2 cups heavy cream (or 4 cups half & half)
- 1 1/2 tsp vanilla extract
- 3/4 cup butter
- 1 cup light brown sugar, firmly packed
- 1/2 cup white sugar
- 4 large eggs, beaten lightly
- 1/2 tsp ground cinnamon
- 4 tbsps bourbon
- 1 large apple, chopped (I use a sweet but firm apple)
- 3/4 cup chopped pecans, divided
- 2 tbsp turbinado sugar
- 1 cup powdered sugar
- 1/4 cup butter, melted
- 2 tbsp bourbon
- 1/2 cup heavy cream
- Preheat oven to 350 degrees.
- In a large combine milk, cream, and vanilla. Add in cubed bread and gently combine until coated. Let sit at room temperature.
- In a 12 inch cast iron skillet, melt butter over medium heat. Whisk in brown sugar and white sugar until combined. Remove from heat.
- Whisk in eggs (you can temper in a little of the butter mixture first) and 4 tbsp bourbon until combined. Add in apples, cinnamon, and 1/2 cup pecans, and stir.
- Pour in bread mixture and fold in until combined.
- Sprinkle on remaining 1/4 cup pecans and turbinado sugar. Cover with lid or foil.
- Bake for 55 minutes. Uncover and bake until golden brown about 15 minutes. Inserting a wooden pick or cake tester in the center and be sure it comes out clean.
- In a small bowl, whisk together powdered sugar, melted butter, 2 tbsp bourbon until smooth. Whisk in heavy cream until smooth. Drizzle sauce on top of warm bread pudding and serve immediately while warm.